Handbook of plant-based fermented food and beverage technology / edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foo...
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| Online Access: |
Full Text (via ProQuest) |
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| Other Authors: | , , |
| Other title: | Handbook of fermented food and beverage technology Handbook of food and beverage fermentation technology. |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
[2012]
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| Edition: | 2nd ed. |
| Subjects: |
| Summary: | Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has lead to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food product. |
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| Item Description: | "The previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN 9780824747800)." |
| Physical Description: | 1 online resource (xix, 801 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781439870693 1439870691 9780429106798 0429106793 |
| Language: | Text in English. |
| Source of Description, Etc. Note: | Print version record. |